What’s The Big Deal With Gluten?

If you’ve been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently?

William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.

YOU MIGHT ALSO LIKE:
This is what classic art look like without the gluten
Food under the microscope looks amazing
Supplements vs whole foods: what does the difference look like

Lesson by William D. Chey, animation by Stretch Films, Inc.